NEST EGGA natural or artificial egg placed in a nest to encourage a hen to lay there rather than in some secluded hiding place. (Done before the days of modern egg production.) The term now means money set aside as a reserve. In recipe use, Nest Eggs are piles of stiffly beaten egg whites shaped into nests on toast. Reserved yolks are dropped into the nests and baked. |
NEST RUNUngraded shell eggs. They may be sold to shell egg grading or packing plants or to official egg products plants. They cannot be sold to bakeries, restaurants, food manufacturing plants, retail stores, etc., unless they contain no more restricted eggs than are permitted in U.S. Grade B. ~see Egg Products, Grading, Restricted Eggs |
NUTRIENTA nutritious substance, many of which are supplied by the egg. While no one food (other than mother's milk, perhaps) provides everything that humans need, the egg contains a wide array of necessary nutrients. It was, after all, made to supply everything for the creation and nourishment of a baby chick. Egg protein is of such high quality that it is often used as the standard by which other protein is measured. Egg protein contains all the essential amino acids (building blocks of protein which the body needs but cannot make) in a pattern that matches very closely the pattern the body needs. That is why eggs are classified with meat in the food groups and why egg protein is called complete protein. A moderate amount of fat, about 5 grams, is found in a Large egg yolk. About 1.5 grams are saturated and 2.5 grams unsaturated. An egg contains varying amounts of 13 vitamins (but no vitamin C) plus many minerals. An egg yolk is one of the few foods which contain vitamin D, the sunshine vitamin. As is true for most foods, some minor nutrient losses do occur in the egg after cooking. Of the nutrients in an egg, riboflavin, thiamin and folic acid are generally less heat stable than other nutrients. Normal cooking simply changes the form of egg protein but it is still just as nutritious. Protein is destroyed only when it is severely overcooked such as in the brown lacy edges or an overcooked fried egg. You can preserve the highest nutrient content possible by avoiding overcooking. ~see Biological Value, Nutrient Chart (pages 36 to 37), Nutrient Density, Protein, Reference Daily Intakes (RDIs) |
NUTRIENT DENSITYThe ratio of nutrients to calories, sometimes called the nutrient-calorie benefit ratio (NCBR). Foods that supply significant amounts of one or more nutrients compared to the number of calories they supply are called nutrient dense. Eggs have a high nutrient density because they provide excellent protein—per Large egg, 10 to 13% of the DRV—and a wide range of vitamins and minerals in proportion to their calorie count—only 75 calories per Large egg. ~see Biological Value, Calories, Inside Front Cover, Nutrient, Protein |
NUTRITION EDUCATION AND LABELING ACTIn 1990, Congress passed a Nutrition Education and Labeling Act requiring most foods, including eggs, to carry a nutrition label. Differing from previous label formats, the new labels express nutrients as a percentage of Daily Values (DVs) for a 2,000-calorie diet instead of U.S. Recommended Daily Allowances (U.S. RDAs) Eggs are produced by nature, not processed according to a man-made formula, and may differ somewhat in nutrient content based on the individual hen and her diet, even within the same size. Based on assay figures and labeling rounding rules for nutrients, a label on a typical 1-dozen carton of Large eggs might read as follows: ~see Daily Reference Values (DRVs), Daily Values (DVs), Nutrient Density, Recommended Dietary Allowances (RDAs), U.S. Recommended Daily Allowances (U.S. RDAs). |
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